Turmeric Breakfast Muffins


We have had an unusually intense relationship with these muffins for the past couple of months. Different varieties of them have been baked almost every weekend morning in our home. I blamed it on that the recipe needed to be perfected, but ahem, this particular version is actually very similar to my first version (they have however been altered a lot in between). The basic idea was pretty clear to me from the beginning; I wanted a muffin that we could enjoy for breakfast without feeling that we actually were eating dessert in the morning (which I am pretty certain most people that eat muffins for breakfast feel). Of course, muffin by definition is a dessert, but I at least only wanted to fill them with ingredients that normally made an appearance on our breakfast table. So, no artificial sweeteners, only bananas and a few dates. I wanted it to be simple to make and I also wanted the recipe to be gluten free.


The result is a kind of mash-up between a banana pancake, oatmeal, granola and our turmeric lassi. They have a wonderful rich walnut flavor with a turmeric and blueberry twist. They are sweet, although in a perfectly breakfast kind of way. One muffin leaves you quite satisfied, but I often bring another one as a second breakfast to-go.


This recipe can very easily be altered, so I have gathered some recipe notes:
• One or two grated carrots can be a delicious addition.
• The granola crumble is optional (although very delicious) and can be left out.
• If you don’t have any problems with gluten, the buckwheat flour+arrowroot can be replaced with an equal amount of spelt flour.
• The eggs can be replaced with chia seeds or flax seeds following the ratio 1 tbsp chia/flax + 3 tbsp water = 1 egg.
• The blueberries can obviously be replaced with other berries. Blackberries would be good.
• If you don’t like or are allergic to walnuts, you can replace them with sunflower seeds.
• The dates can be replaced with 3-4 tbsp honey. You can also add a little honey along with the dates if you prefer a sweeter muffin.


Turmeric & Blueberry Breakfast Muffins with a Granola Topping
Makes 12 large or 15 smaller

This makes a rather large batch for our small family, so we usually freeze half of them.

Dry ingredients
100 g / 1 cup walnuts
85 g /1 cup rolled oats, use gluten free if intolerant
90 g / 2/3 cup buckwheat flour + 2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric (use a little less if you are not used to the flavor)
1 tsp freshly ground cardamom
½ tsp sea salt
a pinch black pepper

Wet ingredients
160 ml / 2/3 cup buttermilk or plant yogurt
80 ml / 1/3 cup olive oil or butter
2 ripe bananas, mashed
5 fresh dates, mashed
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)

A large handful blueberries, frozen or fresh

Granola topping
1/3 cup rolled oats
2 tbsp olive oil/coconut oil
1 tbsp runny honey

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter. Add walnuts and rolled oats to a food processor or blender (or mortle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients. Crack the eggs in a separate bowl and beat them for about a minute before adding them as well. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit. Mix together the granola crumble in a small bowl and add it on top of the muffins. Bake for about 18-20 minutes. Best enjoyed still warm from the oven. 


  • Ines
    I made these yesterday and they turned out beautiful.my tiny modifications: I have used plain flour instead of buckwheat, a mixture of milk and plain yoghurt instead of buttermilk and added 1/2 a banana more,I used the olive oil and not the butter. I was afraid they would not turn out fine because the mixture was very wet but no! The recipe is great and so easy to make with the food processor. They are not too sweet. I had them for breakfast this morning with coffee. Heaven.
  • I made these, substituting coconut milk for the buttermilk and coconut oil for the olive oil, and they turned out great! A nice warming winter treat here in Australia where it's getting colder. Just as a note we also did the granola topping which I think added a lot aesthetically but didn't add that much for us taste-wise so we probably will save the effort and leave it out next time.
  • Natalia
    These look delicious and I am looking forward to trying them. Are you using fresh turmeric or powder, and are they interchangeable?
    • Hi Natalia, we use turmeric powder in these, but you can also use fresh. It would give them an even more intense color and flavor. Good luck! /David
  • Hannah
    Just a note that I used coconut milk in place of the buttermilk/yogurt, and the muffins turned out extremely delicious! Thanks for another fantastic recipe.
  • These muffins sound delicious and look really great!
  • Lena
    Låter väldigt gott :) Det här receptet vill jag absolut prova - blir dock lite förvirrad av "baking powder" å "baking soda", jag trodde att bägge var bakpulver, men gissar atr det ena i receptet är något annat - bikarbonat kanske? /Lena
    • Hej Lena, det stämmer att baking powder är bakpulver och baking soda är bikarbonat. Genom att kombinera båda jäser bakverken lite bättre. Bikarbonat fungerar dock endast när man har något syrligt i smeten, som filmjölk i detta fall. /David
      • Lena Sandrieser
        Tack :)
  • Alissa
    I just made these and they are spectacular!! I made some substitutions based on my personal preferences/what I had on hand, please read on if you're not keen on oats and banana like me... - I replaced the oats with quinoa flakes (both in the muffin and in the granola) - I didn't have any arrowroot so I just left it out :) - I used pureed cooked apple in place of banana (I don't eat bananas!) - I replaced the dates with 3 tablespoons of maple syrup Otherwise, everything else was the same! These are really and truly some of the best wholesome muffins I have ever made, the little sprinkle of granola on top really adds to it and the turmeric is such a warming, gorgeous flavour.
  • Jo
    I too have the sludgy problem! It was my first time baking with chia as egg replacement, but I followed the recipe to a T. They're still not cooked in the middle and have now been in the oven for 45 minutes! :( Any ideas? Thank you.
  • I made these today but I used almonds instead of walnuts and kefir milk instead of buttermilk. They are fantastic. though next time I think I'll leave out the cardamon I'm not a huge fan of that spice. But would certainly make these again. Mx
  • This recipe looks great! one question, we don't use arrowroot/potato starch-any replacements or would it work without? Also could this be made with either garbanzo/chestnut/coconut flour instead? Thanks!! :)
  • Annie
    How happy wasn't I to wake up on a Saturday morning to this amazing new recipe! We made them using coconut milk, coconut flour and soy flour and they turned out just perfect. You are so inspirational!
  • Anw64681
    Looks DIVINE! one quick question--I don't have any buckwheat flour on hand. Any good replacements? More of the oat/nut flour? Thanks!
    • Hi, you could try adding rice flour instead of buckwheat if you want them gluten-free. Otherwise, you could use spelt or whole-wheat flour. /David
      • Anw64681
      • Anw64681
        Oops--hit enter too soon! And yes, I was hoping to keep them gluten free! Very helpful.
  • These look UNBELIEVABLE:) I've been adding turmeric to my oatmeal and am absolutely in love with it:) This is such a wonderful flavor combination!:) Blueberries were always my favorite fruit of all in a muffin form:) I'll have to try these out, thanks for sharing!:)
  • Perfect! I have 3 teenage boys sleeping over tonight, and I LOVE making them a healthy breakfast that they like. I also plan to share the link with my clients (I'm a health coach). Thanks so much! I'm printing out the recipe now. :)
  • Laura
    Can't wait to make these today! 2 quick questions- could kefir be subbed for buttermilk? And do the frozen blueberries need to be thawed first? Thank you!
    • Hi Laura, the blueberries don't have to be thawed first. And yes, you can use kefir instead of buttermilk. Happy baking! /David
  • Sach
    Hi David, Desperate to try these but was wondering if I could substitute the bananas for something else? I have a fructose absorption deficiency so can't have bananas hnfortunaty! Thanks x
  • Am loving the yellow hue the turmeric gives these muffins. The wholeness and versatility of this recipe makes it perfect for any morning. Delicious!
  • DJ
    Interesting recipe to try. For wet ingredients, did you mean buttermilk or "plain" yogurt? Thank you.
    • Hi DJ, you can use buttermilk, plain yogurt or plant yogurt (soygurt/oatgurt etc). Whatever you prefer. /David
  • Emily
    Beautiful you guys! Seriously yum!
  • What a splendid golden colour! I rarely make muffins because I live alone and so it seems odd to make a whole batch for myself, but I'm really craving them now.

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